Slow Cooker 4 Cheese Macaroni

 Easy, creamy, Slow Cooker 4 Cheese Macaroni – a fun twist on an old classic made right in your crockpot! 

Slow Cooker 4 Cheese Macaroni | Creme de la Crumb

Wow, I feel like it has been ages since I’ve posted a slow cooker recipe. And by ages I mean weeks. Which is the equivalent of ages in blog time. Because I am a borderline crockpot addict and usually have to post at least 1 (if not 5) slow cooker recipes per week to keep my needs satisfied.

I can’t help myself. A crockpot is a beautiful thing.

Slow Cooker 4 Cheese Macaroni | Creme de la Crumb

 Look at all of that CREAMY cheese sauce! It makes me want to face-plant right into this bowl of deliciousness. Just looking at it makes me want to swoon.

You had me at four cheese. 

Slow Cooker 4 Cheese Macaroni | Creme de la Crumb

We had my sister and nephew over last night for dinner and this is what I served. I told them I was making “fancy mac n’ cheese”. My sister is a pasta-lover of the most obsessive kind and my nephew, well he’s 15.

Enough said.

Slow Cooker 4 Cheese Macaroni | Creme de la Crumb

This entire pot of 4 cheese macaroni was demolished by the end of the meal. My nephew probably put away a good half of it (growing boys. what can ya do) but even so, we each had a big fat helping of this dreamy stuff and snarfed it down in no time.

Slow Cooker 4 Cheese Macaroni | Creme de la Crumb

You know what else? I’m thinking this dish could be the answer to bridging that gap between what the grownups want for dinner, and the only things they can get their picky little eaters to go for.

Macaroni magic.

Slow Cooker 4 Cheese Macaroni | Creme de la Crumb

What people are saying about this Slow Cooker 4 Cheese Macaroni

“I just made this tonight for dinner and yum-o! I was worried at the hour point when I added the mustard, garlic and salt because it was really runny but it thickened up nicely in that last 20 minutes. I also tweaked it at the end – I put each serving in it’s own oven safe bowl, topped it with panko bread crumbs and a sprinkle of parmesan and put it under the broiler for a couple of minutes and it upped the amazing by a million percent. Thanks for the recipe!!!” – Nicole

“AMAZING!! I’m so happy!! First one I’ve had that didn’t look dry and clumpy. It was done sooner, probably could have pulled it at 1:20, so I added the seasonings a big earlier. I did use some extra milk toward the end. A little kick of cayenne and nutmeg went nicely. Also skipped Gruyere because the store didn’t have it so used extra cheddar, havarti and some parm.” – Lauren 

Slow Cooker 4 Cheese Macaroni | Creme de la Crumb
4.5 from 2 votes
Print

Slow Cooker 4 Cheese Macaroni

Easy, creamy, Slow Cooker 4 Cheese Macaroni - a fun twist on an old classic made right in your crockpot!

Course Main Course
Cuisine American
Keyword cheese, pasta
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 4
Author Tiffany

Ingredients

  • 12-14 ounces macaroni elbows (uncooked)
  • 1 2/3 cup milk
  • 1 12-ounce can evaporated milk
  • 4 ounces cream cheese
  • 4 ounces sharp cheddar cheese (sliced or shredded)
  • 4 ounces creamy havarti cheese (sliced or shredded)
  • 2-4 ounces gruyere cheese
  • 1 teaspoon ground mustard
  • 1 teaspoon salt (or to taste)
  • 2 teaspoons garlic powder
  • optional: grated parmesan cheese and chopped parsley for topping

Instructions

  1. Add macaroni, milks, and cheeses to slow cooker. Stir to combine. Cover and cook on low for 1 hour.

  2. After one hour add ground mustard, salt, and garlic powder. Stir to combine. Cover and cook 20-30 minutes longer. Check to see if macaroni is tender and cheese is fully melted. If needed, cover and cook 15-30 minutes longer. Serve warm and sprinkle with parmesan cheese and parsley if desired.

 

Recipe adapted from Host the Toast

Filed In

Share The Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

This looks amazing! Do you think it would work with whole wheat macaroni?

    Hi Kristin! Good question. So… normally I would say yes, whole wheat pasta should work just fine! But, I actually was inspired by this dish here and the gal who made that one has a note in her recipe saying that whole wheat macaroni didn’t work well for her. She didn’t explain why so I’m not sure the reason! 🙁

Who knew you could do macaroni and cheese in the slow cooker? This looks simple enough that I think my boys should learn to make this one.
Living away from family now and a husband that travels I’m teaching my boys simple meals to make.

I can chime in as to why you should avoid using whole wheat pasta in this – I just finished making this recipe, and unfortunately, the pasta turned out super gummy and chewy (and not in the good way!). I’m not sure if that’s unique to using whole wheat pasta, or maybe just a quirk of my slow cooker, but definitely avoid it! The sauce turned out absolutely delicious though.

    I use whole wheat all the time but it requires almost double the normal cooking time to reach a texture similar to white pasta. gummy pasta is simply a sign of being undercooked

Would low fat cream cheese work?

    I haven’t tried it but I think it would work fine!

Thanks. I used reduced fat cream cheese and reduced fat cheese, and it turned out great.

How long would I cook it if I’m doubling the recipe? Thanks!

Gave up my large slow cooker since it’s just the two of us seniors–using my rice cooker–What size slow-cooker is used for this recipe? No info is listed. Please advise–I want to use my rice cooker for these recipes.. Thanks -June.

    Hi June, Most of my slow cooker recipes can be made using a 4-6 quart slow cooker.

Hi,
I love your slow cooker recipes. The Broccoli Beef is a favourite in my house. Tried this today, took about an hour more than stated above and that was on high. Not sure if anyone else had that problem. Even though, this was a delicious meal. Next time I’m going to add crumbled bacon and small chicken pieces to round it out. Will definitely become a go to meal. Thanks for all the hard work you do making life easier for everyone else. Keep going

I just made this tonight for dinner and yum-o! I was worried at the hour point when I added the mustard, garlic and salt because it was really runny but it thickened up nicely in that last 20 minutes. I also tweaked it at the end – I put each serving in it’s own oven safe bowl, topped it with panko bread crumbs and a sprinkle of parmesan and put it under the broiler for a couple of minutes and it upped the amazing by a million percent. Thanks for the recipe!!!

Tiffany – Thanks so much! This sounds like a super recipe for the cheese-lover in me, so I’ll definitely try it. I’m concerned though—I need crockpot recipes that I can turn on before I head out to work in the morning, and come home at the end of the day to the finished product. Most of your recipes are done in 1 1/2 – 2 hours. Even setting this at the slowest temp, I’m afraid that wonderful mac and cheese would be mush when I come home. Any suggestions? I’d really like to give this a try!

    I had the same problem so I purchased an inexpensive timer that plugs into the wall, and the slow cooker plugs into the timer. Just set the time you want it to start. works like a charm

      Mel – Thanks so much! I never thought of that timer – it’s a brilliant idea. i was about to give up! Happy holidays to you.

What did I do wrong? At the hour mark it was nice and creamy, maybe a little runny but no big deal because it was cooking for at least 30 more minutes. At the 30 minute mark it was no longer creamy, I wouldn’t say the sauce “broke” per se as it wasn’t oily and it was still edible but it was clumpy, almost looked like a rustic mashed potatoes at first glance. Please help! I was hoping to make this for a party I’m having in 7 days!!

    That’s exactly how mine came out. It was perfect at the 1:15 mark but by 1:30 it was thicker then thick, barely spoonable

It came out sooooo great! I did add some water in the end to give it a more liquid texture, just to help little mouths enjoy it a little more.

Do you think a double recipe would fit? I’m having a crowd over soon!

What type of gruyere should I use? My grocery store had mild medium and intense

What type of gruyere should I use? My grocery store has mild, medium and intense

What type of gruyere should I use? My grocery store has mild, medium, intense and Swiss gruyere

    Any will work, just depends on personal preference! Personally, I’d go for the medium 🙂

I want to double the recipe. Do I double the cook time?

Thanks!

This recipe was really good. The only suggestion I would make is to cut the garlic powder to just one teaspoon. After my batch was done cooking, I had to add another 2 cups of milk to cut the extreme garlic taste.

Hi! I’m hoping to make this for our Christmas dinner. I scrolled through the comments and didn’t see this answered. If I were to double the recipe, what adjustments would you make on time? I know, from a recent bad experience, that cooking cheese in the crockpot too long breaks the cheese to lumps 😝

AMAZING!! I’m so happy!! First one I’ve had that didn’t look dry and clumpy. It was done sooner, probably could have pulled it at 1:20, so I added the seasonings a big earlier. And i did use some extra milk toward the end. A little kick of cayenne and nutmeg went nicely. Also skipped Gruyere because the store didn’t have it so used extra cheddar, havarti and some parm.

It’s cool that the recipe is adjustable, but I think that havarti and cream cheese are absolutely neccesary for the creamy factor.

And talk about quick and easy!!

Thanks!!

I’m making this for thanksgiving this year. But I’m doubling the recipe. Should l’ double the recipe?

    Double the cooking time**

Hi there! First off, I just want to say how much i love, love, LOVE, your recipes!!! I am yet to find one that my family doesn’t just love. I have celiac disease, and have been able to easily adapt most of your recipes to my needs. Wondering if you think GF pasta would work in this recipe? I’ve been looking for keeper mac & cheese, and would love to try this one. Thank you for sharing all of your delicious recipes!!

    Hi Lizzy – I think that a GF pasta would still work great in this recipe!

    I have made this with GF pasta. Worked great!

      Thanks for your input, Nancy!

        No problem. We are always adjusting recipes to make them gluten free for my nephew and he and his wife both love mac n cheese! Right now I have a pot of this recipe cooking in my slow cooker here at work for a dinner party tonight!

          I hope that you love it!

How do you measure 4 oz. of cheese? Is it 1/4 or 1/2 cup or something like that? I would like to make this, but don’t know how to measure in oz. Thanks Janice

    It should say on the package!

Tips for reheating? i’ve made this recipe twIce and we enjoy it but I’m having trouble getting the cheese to re-melt in a nice waY when i reheat in the microwave. Thanks!

    I typically like to reheat mac and cheese in the oven if I’ve got the time!